The mini corn flour ciabattas, like many of my homemade bread recipes, stem from a moment of inspiration and a desire to experiment with new textures and flavors.
I love varying the doughs, changing flours, ratios, and techniques because bread is never just bread; it’s creativity, craftsmanship, and the scent of home.
In this version, I chose to add cornmeal, a simple ingredient capable of completely transforming the final result.
Corn gives these ciabattas a particular, slightly rustic structure and a delicate yet recognizable taste, making them different from the classic white flour ciabattas. Despite the presence of cornmeal, often considered more “dry,” these ciabattas remain very soft inside, with a soft and well-aerated crumb, while the outside develops a thin and pleasantly crunchy crust.
One of my favorite aspects of this recipe is its longevity; stored in a simple plastic bag, the mini corn flour ciabattas stay soft for several days.
If any are left over? No problem, just heat them for a few minutes on a hot pan or in the oven to revive the crispy crust while keeping the inside soft and fragrant, as if just baked.
These ciabattas are extremely versatile. They are perfect for filling with cold cuts, cheeses, or grilled vegetables, ideal for rustic and genuine sandwiches, but also work wonderfully as table bread, accompanying first courses, soups, or meat and vegetable dishes.
Their unique flavor makes them a main feature without overpowering the rest of the meal.
If you love homemade bread, simple yet original recipes, and want to bring something different to the table, these mini corn flour ciabattas will win you over at the first bite.
Approx. 334 Kcal per ciabatta
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 7 ciabattas
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Mini Corn Flour Ciabattas
- 1 1/2 cups water
- 1/2 cup whole milk
- 6 g fresh yeast
- 1 1/2 teaspoon salt
- 3/4 cup cornmeal
- 4 1/2 cups all-purpose flour
- 1 Baking Tray Non-Stick Baking Tray
Preparation of Mini Corn Flour Ciabattas
In a bowl, put the water, add the yeast and dissolve it, then add the cornmeal and mix well.
Next, add the warm milk, salt, the remaining flour, and finish the dough until well combined.
Cover with plastic wrap and let rise until doubled.
Once risen, transfer the dough to a floured work surface, divide into 7 equal balls, and let rest for 10 minutes.
Meanwhile, prepare a baking tray lined with parchment paper or a non-stick tray………
….stretch the balls to create small loaves and transfer them to the baking tray.
Once all are arranged, place the tray in the turned-off oven and let rise for another hour.
Once risen, if you want to make cuts on the bread as I did, just take scissors and cut the surface of the bread with the tip.
Bake in a hot oven at 425°F for 20-25 minutes.
